Hangover Hangouts: Spicy Schezwan Noodles Recipe

A bowl of steaming spicy noodles is a treat any time of the day. But let's be real, when you wake up with a killer hangover, that bowl of goodness feels like it's been delivered straight from the heavens. So, let's make something similar! This spicy Schezwan noodle recipe is super easy to whip up – perfect for those mornings when complex thinking is not on the agenda. It'll be ready in just 30 minutes, leaving you with more time to pamper yourself back to feeling human again.
Give this spicy noodle recipe a try and you'll be singing its praises later!

The Multiverse of Noodles

The question of the birthplace of noodles is a particularly knotty problem. While there's no definitive answer, one prevailing theory traces its roots back to China, some 4,000 years ago. Legend has it that a Chinese chef named Yi Zhi stumbled upon noodles by accident, mixing flour and water before stretching and pulling the dough into strands.

Another theory suggests noodles sprouted independently across the globe. Ancient Egyptians, for instance, crafted a type of noodle-like food from grains and water, drying them in the sun before consumption. Similar noodle-like foods have been traced to ancient Italy, Greece, and the Middle East, hinting at multiple, parallel noodle evolutions throughout history.

Whatever the origin point of this slurpy marvel is, I sure am grateful that they exist. Otherwise, how would we ever have the pleasure of treating ourselves to a hot, steaming, big ol’ bowl of spicy Schezwan Noodles?

Check out my blog on the Chilli Oil Maggi Recipe - perfect for those who want to give their childhood favourite a makeover!

From Pixian Douban to Schezwan

Let's talk about Schezwan sauce – that spicy, tangy, downright addictive condiment that adds a punch to any snack or appetiser. 

Now, the name "Schezwan" (also spelt as "Szechuan" or "Sichuan") is closely linked to Sichuan cuisine, especially the fiery pixian douban paste that's a staple in Sichuan cooking. And yes, you betcha, those tingly Sichuan peppercorns are part of the original recipe.

But here's where things get interesting: in India, Schezwan sauce takes on its own unique twist, thanks to its fusion with Indian flavours.

How did this "Indianised" version come to be? Well, grab your detective hat because there are two theories floating around. Some say it was the Chinese leather workers,possibly the Hakka folks, in Kolkata who first whipped up this sauce. Others swear it was a fancy chef at Novotel, Mumbai, who put his spin on it.

Regardless of its beginnings, one thing's crystal clear – Schezwan sauce has earned its spot in Indo-Chinese cuisine. Sure, it might stray a bit from traditional Chinese cooking, but hey, that's the beauty of culinary evolution, right?

Off to Sichuan!

Find the most authentic flavours of Sichuan cuisine right at your dining table, courtesy of Chilzo! Chilzo’s Schezwan Sauce brings the bold and spicy essence of Sichuan straight to your plate, no passport required.

What makes the sauce stand out? Well, it uses genuine Sichuan peppercorns, the secret ingredient that some (most) others overlook. These peppercorns give the sauce that special citrusy kick that's unlike anything else out there.
Plus, it is free from added sugar, MSG, gluten, or artificial flavours.

And the best part? This Schezwan Sauce is incredibly versatile. Whether you're making a unique eggplant schezwan recipe or whipping up some spicy Sichuan dish, the possibilities are endless!

Read on to learn how to use Chilzo’s Schezwan Sauce as a spicy noodle sauce!

Onto the Recipe!

• 200 grams of Chilzo’s Hakka Noodles
• 2 tbsp Chilzo’s Schezwan Sauce
• 2 tbsp Soy Sauce
• 1 tbsp Chilzo’s Chilli Garlic Sauce (adjust according to your spice preference)
• 1 tbsp Sesame Oil
• 2 cloves Garlic, minced
• 1-inch piece of Ginger, minced
• 1 Onion, thinly sliced
• 1 Bell Pepper, thinly sliced
• 1 Carrot, julienned
• 1 cup shredded Cabbage
• 1 cup sliced Mushrooms (shiitake or button mushrooms work well)
• 2 Green Onions, thinly sliced

Follow these simple steps to learn how to make Spicy Schezwan Noodles:

1. Cook Chilzo’s Hakka Noodles according to the instructions on the packet. Once done, rinse them under cold water to keep them from getting too mushy. A little sesame oil will keep them happy and untangled.
2. In a small bowl, mix Chilzo’s spicy Schezwan Sauce, soy sauce, Chilzo’s Chilli Garlic sauce, rice vinegar, and a touch of honey or brown sugar (optional). This combo will be the secret sauce that will make your noodles come alive!
3. Heat some oil in a big skillet or wok over medium-high heat. Add minced garlic and ginger and let them sizzle for about 30 seconds.
4. Add all your choice of veggies – onions, bell peppers, carrots, cabbage, and mushrooms – and let them cook for 3-4 minutes until they're tender but still have a bit of crunch.
5. Pour in your special sauce mixture and let it mingle with all the veggie goodness for a minute or two until it's nice and bubbly.
6. Add the cooked noodles into the skillet with the veggies and sauce, and give everything a good mix until the noodles are coated in the sauce.
7. Give your noodles a try and add a pinch of salt if needed.

Sprinkle some sliced green onions and Chilzo’s Schezwan Sauce on top for that final touch.
Serve up those warm, spicy Schezwan noodles and get ready to make your hangover feel like a distant memory!